FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing system for meal prep is a set fee + the cost of ingredients. This service includes meal planning, grocery shopping, meal preparation, packaging/storage and labeling, and your kitchen fully cleaned up. For private events such as dinner parties or private cooking classes, pricing will depend on the service, number of guests, complexity of recipes, etc.
- What is your typical process for working with a new customer?
I always offer a free consultation. We will discuss what you are looking for, what I offer, and then determine if we are a good fit. I will put together a quote for you based on your needs, depending on how many people you are feeding, how often you would like services, the complexity of the foods you like, etc. As my client, you will have a totally customized menu and I will do everything possible on my end to be affordable and meet or exceed your expectations. I look forward to working with you!
- What education and/or training do you have that relates to your work?
As a certified integrative nutrition health coach, I am well-versed in hundreds of dietary theories and lifestyles. I studied under the world's leading experts in the nutrition and wellness fields. In my cooking, I incorporate this education and do my best to highlight nature's incredible foods by using seasonal and local ingredients. When it comes to ingredients such as oils and other condiments, I only use ingredients that meet my own high standards of what I feed myself and my family. I understand what cooking techniques are the most beneficial for our bodies, and which compromise the nutritional value of the food. Years of creating and executing recipes for an organic juice and food cafe has given me hands-on experience and expertise in creating highly palatable food for a number of people. On the job, I perfected recipes for salad dressings, smoothies, juices, teas and hot drinks, salads and wraps, smoothie bowls, soups, and more. Lastly, my formal chef training - a Plant-Based Professional certification through Rouxbe Cooking School. Throughout my course, my instructor Chef Chad Sarno, a world-renowned plant-based chef, taught me the skills and techniques that I wasn't able to self-teach. I also hold a Master's degree in Applied Sociology and have taught undergraduate classes in the social sciences. My wide variety of education and experience has led me to do the work I do now - providing individuals and families with healing foods that their bodies love.